Soak the rice and lentils separately for a few hours. Heat 4 teaspoons unsalted butter, add whole spices, onion ginger and garlic paste and fry until soft. Add lentils, salt and spices and fry until dry. Add rice along with enough hot water to stand 1-inch above the level of the rice. Bring water to a boil. Reduce heat and cook until rice is tender and dry. Remove from fire. Heat 2 tablespoons unsalted butter separately and remove from fire. Add cumin seeds and fry till they crackle. Mix in tomato, coriander and chilies and cook until soft. Pour over rice along with the cashew nuts and cook until soft.

Soak rice and lentils separately for a few hours. Grind to a smooth paste in a blender. Mix in soda bicarbonate, salt and yogurt. Set aside for 4 to 5 hours. Add turmeric powder and oil. Place in a greased dish. Steam in a steamer for 15 to 20 minutes or when a toothpick inserted in the center comes out clean. Cut into neat cubes. Put in a serving plate. Heat 1 tablespoon oil and add mustard seeds. When they crackle pour over dhokla. Decorate with the remaining ingredients and serve with chutney or ketchup of your choice.

Soak dals and rice overnight; drain out the water and grind to a thick paste. Put into a bowl. Mix in soda bicarbonate and salt, add enough water to form a thick batter. Cover bowl and set in a warm place for a few hours so batter rises. Grease non-stick pan lightly with oil. Take the batter in a round ladle and spread into a thin round shape. Heat on medium heat covered for two minutes. Uncover put little oil over the edges and turn over. Cook until both sides are crisp and golden. Spread ketchup on the dosa and sprinkle with grated cheese accompanied with coconut chutney.

Soak lentils for a couple of hours in water. Drain out water and grind to a smooth thick paste; mix in the remaining ingredients. Take 2 tablespoons of the paste and put on a greased plastic sheet. Form into a round shape. Make a hole in the center with your finger then slowly slip the vada into smoking hot oil. Fry till crisp and golden. Serve with chutney of your choice.

Soak dal and rice for a couple of hours separately. Heat the clarified butter, add the drained out dal and fry until dry, add the rice, turmeric powder and salt, mix well. Add milk along with enough water to stand 1-inch above the level of the rice. Cook over a slow fire until rice is tender and dry. Place on a plate. Heat the remaining clarified butter and add cumin seeds and pepper corns. When the seeds stop crackling remove and pour over the khichdi. Decorate with cashew nuts and serve hot.

Soak dal in water for about 6 hours. Drain and grind to a paste. Mix in remaining ingredients. Form into small vadas or round pattice on a clean cloth. Make a hole in the center of each vada or pattice and deep fry to a golden brown color. Serve with sambar and dosa chutney.

1 teaspoon each of coriander and cumin seeds1/4 teaspoon each of mustard and fenugreek seeds1/2 teaspoon peppercorns3 red chilies

Cook dal with chopped tomatoes, turmeric powder and salt until soft. Stir well. Mix in the ground spices and coconut. Heat 4 tablespoons oil and fry asafetida, curry leaves, cumin, mustard and sesame seeds. When the seeds stop popping, pour into the sambar. Garnish with coriander leaves before serving. You can also add a teaspoon of jaggery or molasses if you prefer a sweet and sour taste.

Wash and soak the rice for 1 hour. Strain out the water and grind coarsely. Soak dal for few hours and grind till it is light and frothy. Mix the rice with the dal and a little water to make it into a thick batter; add salt and a pinch of soda bicarbonate. cover and set aside for a few hours in a warm place until the batter becomes spongy. Fill the greased idli moulds half full with batter in the idli stand and steam for 10 minutes in the steamer or until a knife inserted in the center comes out clean. Serve piping hot with sambar and dosa chutney.

Soak the rice and dals in coconut milk for 3 hours. Grind to a paste blender along with remaining ingredients with the exception of the vegetables. Mix in the minced vegetables and a sufficient amount of thin coconut milk to make a thick batter. Set aside for 1 hour. Grease the idli moulds lightly and pour a spoonful of the batter in the mould. Place this idli stand in the steamer and steam for 10 minutes or till a knife inserted in the center comes out clean. Serve with piping hot sambar and coconut chutney.